What is water ganache and why is it important?
The Ganache holds a special place for pastry chef’s and home cook’s alike. It is THE ultimate, decadent expression of chocolate.
A Ganache is the squidgy chocolate bit that’s inside your truffles and bonbons, that’s inside your cakes and tarts, or covering them.
If you look at any reference book or web search, you will find the definition of a ganache as Chocolate and Cream.
When I started working in professional kitchens 35 years ago, it was always cream.
Then, something changed. It was 2002, after tasting a real chocolate made from freshly fermented and dried beans, low roast and without vanilla, that I realised the cream was detrimental to this new chocolate flavour profile – it covered it up, muted it.
So I realised that with certain types of chocolate – the good ones – we need to work with a non-flavoured liquid- WATER:
Now I would say a Ganache is Chocolate and a Liquid.
When the chocolate is special, then my first choice of liquid would be water.
The Water Ganache is a gastronomic innovation. It is a technique to celebrate incredible chocolate.
If you have gone to the trouble and expense to buy good chocolate or make your own, then you will want that EXACT flavour to come through in your mousse, or drink, or bonbon.
The Water Ganache is light, clean and refreshing. It will change your perception of what chocolate desserts and bonbons can be.
AN ONLINE WATER GANACHE COURSE AT YOUR FINGERTIPS!
For 25 years these recipes have been served in many Michelin starred restaurants and have collected awards throughout this time as well!
I have kept these recipes secret – many have asked for them, few have tried to steal them and i gave them to three close friends.
Now is a time for sharing – I would like for you to enjoy the world where water and chocolate live in perfect harmony!!
The online course consists of 5 Videos explaining the idea and how to make a water ganache.
It also includes a Recipe Formulation program that includes all my base water ganache recipes and will enable you to create your own recipes.
The program has a Data Base of ingredients with their parameters logged in. This can, and must, be adapted by the client to contain the correct information for the ingredients that they use. (different brands are different products).
The programme will help you balance your recipes to suit your taste. Once the recipe is established, you now have a template to follow for when you wish to change the flavour, or adjust the sweetness or adjust or change the texture.
The programme will give you a base for your creativity. The course comes with 1 month online service by myself to ensure you can use it and get the most out of it.
“Freedom comes from being able to move without restrictions”.
I want you to feel free to move!
